Grilled Veggie Pasta Salad

A pasta salad chock full of grilled veggies is the perfect side dish for a summer barbecue. This recipe has an easy-to-make, fresh lemon vinaigrette. The asparagus, corn, and lemon are all grilled, but you can definitely cook these on your stove and still create an amazingly delicious pasta salad.

Grilled Veggie Pasta Salad

If you don't have a grill you can still easily make this summer pasta salad!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Side Dish

Servings 4

Ingredients

  

Pasta

• 6 oz bow tie pasta (3 cups uncooked)
• 1/2 pound asparagus
• 3 cobs corn (1 1/2 cups)
• 1/2 cup mozzarella pearls
• 1 cup spinach chopped

Vinaigrette

• 1 lemon
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• salt
• pepper

Instructions

 

• Preheat the grill to 350 degrees and add asparagus, shucked corn on the cob, and lemon cut side down to the grill. Let cook until slightly charred and tender about 10 minutes.
• If you don't have a grill, cook the corn on the cob in boiling water for 10 minutes. Cook the asparagus on the stove in a medium pan over medium-high heat for 6-7 minutes until tender. You can use fresh lemon juice for the dressing if you aren't grilling.
• Once the corn has cooled enough to be handled, cut the corn off of the cob. Chop your asparagus into 1-inch pieces.
• Boil water in a medium pot. Add bow tie pasta and cook according to the direction on the package. Drain pasta and rinse with cool water.
• In a large bowl mix together the pasta, asparagus, corn, chopped spinach, and mozzarella pearls.
• For the dressing, mix together lemon juice, olive oil, balsamic, honey, salt, and sugar.
• Pour the dressing over the pasta and mix. Serve immediately or place in the fridge for later.

Notes

My husband likes to use grill mats when grilling veggies and smaller items because it ensures everything still gets grill marks yet doesn’t fall through the grates.